Seared Scallops with Meyer Lemon Beurre Blanc

Gluten Free
Health score
4%
Seared Scallops with Meyer Lemon Beurre Blanc

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Seared Scallops with Meyer Lemon Beurre Blanc: A Delectable Gluten-Free Delight!

Indulge in the exquisite taste of perfectly seared scallops, paired with a zesty Meyer lemon beurre blanc sauce that will elevate your dining experience to luxurious heights. This gluten-free recipe, ready in just 40 minutes, serves 4 and offers a delightful 227 kcal per serving. Ideal for a sophisticated lunch or an elegant dinner, this main course is sure to impress your guests with its rich flavors and elegant presentation.

To create this mouth-watering dish, you'll need a selection of high-quality ingredients, including fresh Meyer lemons, dry sea scallops, and a touch of thyme. The star of the show, the scallops, are seasoned and seared to perfection in a cast-iron skillet, achieving a crispy exterior while remaining tender and succulent inside. The sauce, a luxurious beurre blanc made with butter, minced shallots, and Meyer lemon juice, is a symphony of flavors that perfectly complements the scallops.

With a caloric breakdown that balances protein, fat, and carbs, this recipe is not only delicious but also mindful of your dietary needs. Garnish with fresh thyme for an extra touch of elegance, and enjoy this delightful main dish that promises to impress at any gathering.

Ingredients

  • 0.3 teaspoon pepper black divided freshly ground
  • tablespoons butter chilled cut into pieces
  • 0.3 cup wine dry white
  • 0.7 cup meyer lemon juice fresh ( 6 lemons)
  • 0.5 teaspoon salt divided
  • 1.5 pounds scallops dry
  • tablespoons shallots minced
  • 0.8 teaspoon sugar 
  •  thyme leaves 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • sieve

Directions

  1. Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes).
  2. Remove from heat; discard thyme sprigs.
  3. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  4. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray.
  5. Sprinkle both sides of scallops evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
  6. Add scallops to pan; cook 2 minutes. Turn scallops over; cook 1 minute or until desired degree of doneness.
  7. Serve scallops with sauce; sprinkle with chopped thyme, if desired.

Nutrition Facts

Calories227kcal
Protein39.42%
Fat40.01%
Carbs20.57%

Properties

Glycemic Index
60.52
Glycemic Load
0.95
Inflammation Score
0
Nutrition Score
10.691304393437%

Flavonoids

Malvidin
0.01mg
Catechin
0.15mg
Epicatechin
0.11mg
Eriodictyol
1.98mg
Hesperetin
5.96mg
Naringenin
0.64mg
Apigenin
0.01mg
Luteolin
0.23mg
Myricetin
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:227.1kcal
11.36%
Fat:9.47g
14.57%
Saturated Fat:5.64g
35.23%
Carbohydrates:10.95g
3.65%
Net Carbohydrates:10.49g
3.81%
Sugar:2.56g
2.85%
Cholesterol:63.4mg
21.13%
Sodium:1027.36mg
44.67%
Alcohol:2.06g
100%
Alcohol %:1.04%
100%
Protein:20.99g
41.98%
Phosphorus:582.73mg
58.27%
Vitamin B12:2.42µg
40.27%
Selenium:22.04µg
31.48%
Vitamin C:17.14mg
20.77%
Potassium:437.14mg
12.49%
Magnesium:44.67mg
11.17%
Zinc:1.64mg
10.95%
Folate:38.66µg
9.67%
Vitamin B6:0.18mg
9.06%
Vitamin B3:1.28mg
6.42%
Vitamin A:294.68IU
5.89%
Manganese:0.1mg
5.22%
Iron:0.93mg
5.15%
Vitamin B5:0.47mg
4.65%
Copper:0.06mg
2.89%
Vitamin B2:0.04mg
2.49%
Calcium:22.51mg
2.25%
Vitamin E:0.31mg
2.06%
Vitamin B1:0.03mg
1.87%
Fiber:0.46g
1.85%
Vitamin K:1.08µg
1.03%
Source:My Recipes